Author:
Meti Renuka,Pattanashetti Shweta
Publisher
Springer Nature Singapore
Reference60 articles.
1. Ribeiro AM, Shahgol M, Estevinho BN, Rocha F (2020) Microencapsulation of vitamin A by spray-drying, using binary and ternary blends of gum arabic, starch and maltodextrin. Food Hydrocoll 108:106029
2. Joye IJ, Davidov-Pardo G, McClements DJ (2014) Nanotechnology for increased micronutrient bioavailability. Trends Food Sci Technol 40:168–182
3. Liu RH (2013) Dietary bioactive compounds and their health implications. J Food Sci 78:A18–A25
4. Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014) Bound phenolics in foods, a review. Food Chem 152:46–55
5. Šaponjac VT, Čanadanović-Brunet J, Ćetković G, Djilas S (2016) Emerging and traditional technologies for safe, healthy and quality food. In: Detection of bioactive compounds in plants and food products. Springer, Cham, pp 81–109